Rhubarb and Raisin Muffins - Gluten free and Sugar-free

Our thatched cottage in Wiltshire has a sweet garden and we have embraced the English love of gardens whilst living here. My husband has delightfully proven to be a dab hand at growing vegetables and fruit. 

This year he has presented me with a glut of rhubarb (which I love) and rather than make another large batch of rhubarb chutney, as I did last year, I devised this new recipe for rhubarb muffins. 

These muffins are deliciously moist and yummy and with no gluten and no added sugar are a great, guilt-free treat with a cuppa. Also good for the children's lunch boxes or for picnics. 

They taste of sunshine and summer days. 

Firstly Pre heat your oven to 200 degree C

Ingredients:

50 grms butter ( melted)

2 eggs whisked

1 cup coconut milk

1 ½  tablespoons of Agave nectar

400 grms lightly stewed rhubarb – still firm ( in 3/4 inch size pieces)

60 grms raisins

1 tspn Mixed Spice - Magic Ingredient 

2 cups gluten free self-raising flour

Cinnamon 

How to make your Muffins: 

Firstly prepare the rhubarb:

Cut your rhubarb into 3/4 inch to 1 inch pieces, wash and stew gently in the water that remains on the rhubarb after washing. 

Do not overcook. Your rhubarb needs to retain its shape and be firm to the touch so it wont fall apart when you stir it into the mix.

The rhubarb cooking process is completed in the oven. 

Allow to cool .

Melt butter 

and add lightly whisked eggs, 

coconut milk,

Agave nectar,

and rhubarb pieces. 

Add to this wet mix the gluten - free flour and the Mixed Spice – magic ingredient

then add the raisins and gently stir to combine thoroughly . 

Fill muffin tins with the mix and top with a sprinkle of cinnamon. 

 Bake for 12-15 minutes or until golden brown. 

Makes 12-14 Muffins 

As you can see the muffins look colourful and moist and the rhubarb has retained its shape on the inside. 

Put the kettle on and settle down for a little treat! 

Ruthie 

Wild Garlic Soup - "Foragers Delight"

Foraging in the UK is wonderful - so much of Mother Natures bounty is on offer for one to gather from the hedgerows, woods and groves. In spring wild garlic is abundant and the smell from these plants fill the air when you brush past them on a walk in the woods.

It is the beautiful green leaves we require for this dish - a good 4 large handfuls at least - to make up the quantity of 200 grams. I think you'll either need deep pockets or a bag or basket to pop them in.

Once you get your wild garlic leaves home they will need a really good wash. I put them in the deep sink and give them a bath - THREE times. It is surprising what gets washed out. Quite often you will find a couple of baby green caterpillars in the mix so you can understand why it's important to wash your leaves thoroughly.

For urban dwellers and those who are deprived of woodland areas, you can substitute this recipe with spinach leaves or watercress from your greengrocer.


Here are all the ingredients you will need for this delicious Spring soup:

25 grams butter

2 medium potatoes (about 275 grams)  - peeled, washed and cut into 1cm cubes.

1 medium onion (about 150 grams)- chopped

1 litre of vegetable stock

4 big handfuls ( 200 grams or thereabouts) of wild garlic leaves (no stems please) wash thoroughly at least three times in a water bath

 


100 mls double cream

Garnish 
4 teaspoons of Crème Fraîche
Sprinkle of Chilli Flakes (Magic Ingredient) 



Here's How: 

Heat the butter in a large saucepan over a medium heat.

When foaming, add the potatoes and onion and toss until well coated.

Season

Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft. Every so often during the 10 mins cooking time,stir the vegetables so they don't stick to the bottom of the pan.

Add the stock and bring to the boil.

Toss in the chopped garlic leaves and cook for about 2 minutes until wilted.

Use a hand-held stick blender to liquidise the soup

 


Then stir in the double cream, taste and then season.

 

Serve in warmed bowls and garnish each bowl of soup with a teaspoon of Crème Fraîche and sprinkle on top a small pinch of the Magic ingredient - Chilli Flakes - which gives this soup a tiny zing. 

You can also add crusty bread or crackers to accompany the soup. 
Serves 4. 

~The taste of spring in every mouthful ~